The Recipe

Procedure:
Slice chicken breast fillet butterfly style.
Combine soy sauce, sherry, sugar and ginger in a bowl. Marinate chicken for at least 30 minutes.
To prepare asparagus: Use a vegetable peeler to strip the outer skin from the lower portions of the asparagus. Cut into two.
To assemble. Put asparagus in the middle of the chicken fillet and roll.
Dredge in cornstarch and place in a heat proof serving dish. Spoon some
marinade mixture on the chicken and steam for 10 – 12 minutes until
chicken is cooked. Makes 4 – 5 servings.